WARNING: NO FOOD HERE. This isn't about food and it's long. I'll try to give a warning when it IS about food and when it's short. This is about work again and me, me, me.
I should have posted in installments, but I really can't look at it anymore and I probably would have chickened out…MORE

I have an excellent husband, two mad-hot genius boys (16 & 21!), and 4 weird fish (the mean one died). I'm happy.

My favorite things to cook

Soup is probably my favorite, and baking my least favorite, but I'm not picky. What do you want?

My favorite family cooking traditions

New ones!

My cooking triumphs

Today?

My cooking tragedies

I torture myself making things I hate to make, but want to have, a lot. My tragedies usually turn into comedies, so they are worth having, too. Read Sunny, Celeste, and the Chocolate Stars on my blog if you want a little peek at an example.

Nice! I only had jasmine green tea - which I find more "delicate" than black. I decided to use 2 bags to be sure and really liked the way this came out. The water/rice and cooking times are perfect - brown rice can sometimes be a stinker to get right. Thanks! :)

Very good! I made this as directed except I used full-on-fat versions of everthing - and powdered sugar in the frosting because it made sense to me. I found these perfectly sweet - not too much so. I used 8 1-inch slices of Como bread and had quite a bit of egg mixture left, so I'm thinking this recipe can stretch almost double without making more batter, FYI. We had ours with fresh raspberries and blackberries and it was delicious. Thanks for the recipe!